The BEST Cheese Enchiladas recipe uses corn tortillas, red enchilada sauce, and plenty of cheese! This meal is easy, delicious, and made in just 30 minutes!
Warm corn tortillas on a hot skillet for a few seconds on each side.
Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end).
Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
Make Ahead Instructions: These easy cheese enchiladas can be prepped a couple hours in advance. Assemble and keep covered in the refrigerator until ready to bake.Freezing Instructions: Assemble enchiladas then cover in plastic wrap and tinfoil. Freeze for up to 1 month. Let thaw overnight in the refrigerator before baking.Variations:
Bean and Cheese Enchiladas: Add a scoop of my Homemade Refried Beans in the tortilla with the cheese.